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Spiced corned egg processing technology

A processing technology and marinated egg technology, applied in application, food preparation, food science, etc., can solve problems such as bad taste and poor nutrition, and achieve the effect of improving milk production

Inactive Publication Date: 2013-10-02
长兴泗安科林植保专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although hard-boiled eggs have the highest nutritional value, they do not taste very good. Breastfeeding women are more picky eaters. Traditional braised eggs are more popular among them, but they are obviously less nutritious.

Method used

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Embodiment Construction

[0010] The marinated egg processing technology of the present invention is as follows: first, put the marinated egg seasoning composed of fennel, Chinese prickly ash, aniseed, cinnamon bark, clove, angelica, astragalus, codonopsis, tea powder and edible salt into boiling water for 45 minutes, and then filter the residue to cool The marinated egg culture solution is obtained; secondly, the fresh eggs are boiled and shelled, put into the culture solution and soaked for 12-48 hours; finally, the eggs are taken out from the culture solution and vacuum-packed respectively.

[0011] The mass ratio of the components in the stewed egg seasoning is 5-7 fennel: 5-7 prickly ash: 5-7 aniseed: 5-7 cinnamon: 5-7 clove: angelica, astragalus and codonopsis 1-3: Tea powder 3-5: Edible salt 30-50. Preferably, the mass ratio of the components in the stewed egg seasoning is fennel 6: pepper 6: aniseed 6: cinnamon 6: clove 6: angelica, astragalus and Codonopsis 2: tea powder 4: edible salt 40. Th...

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PUM

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Abstract

The invention discloses a spiced corned egg processing technology which comprises the following steps: firstly, stewing a spiced corned egg seasoning in boiled water for 45 minutes, wherein the spiced corned egg seasoning comprises fennel, peppers, aniseeds, cinnamon, clove, angelica sinensis, astragalus membranaceus, codonopsis pilosula, test dust and edible salt, filtering residues, and cooling to obtain a spiced corned egg nutrient solution; secondly, cooking fresh eggs thoroughly, shelling the eggs, putting the shelled eggs in the nutrient solution and soaking for 12-48 hours; finally, taking the eggs out of the nutrient solution, and packaging the eggs in vacuum one by one. According to the invention, on the basis of traditional five spices, angelica sinensis, astragalus membranaceus and codonopsis pilosula are added to the seasoning, and angelica sinensis, astragalus membranaceus and codonopsis pilosula have the lactagogue effect and can improve the milk production condition of breast feeding women; in addition, in order to balance the flavor of the traditional Chinese medicine, the tea dust is added, and further, proper amount of edible salt is added, so that the eggs are more healthy. In a word, the spiced corned eggs processed by the processing technology disclosed by the invention are delicious, safe, healthy and suitable for breast feeding women.

Description

technical field [0001] The invention relates to a process for processing marinated eggs. Background technique [0002] Eggs are rich in nutritional value and are very popular among lactating women. Although hard-boiled eggs have the highest nutritional value, they do not taste good. Lactating women are picky eaters, and traditional braised eggs are more popular among them, but they are obviously less nutritious. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a process for processing marinated eggs, the processed marinated eggs are delicious, safe and healthy, and are suitable for breastfeeding women to eat. [0004] In order to solve the above-mentioned technical problems, the present invention adopts the following technical scheme: a kind of marinated egg processing technology, firstly, the marinated egg seasoning composed of fennel, Chinese prickly ash, aniseed, cinnamon, clove, angelica, astragalus, Codonops...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30A23L1/226A23L33/105
Inventor 刘克林
Owner 长兴泗安科林植保专业合作社
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